Food chemical safety: 1 Contaminants
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ. [u.a.]
2001
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIII, 322 S. graph. Darst. |
| ISBN: | 1855734621 0849312108 |
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| 245 | 1 | 0 | |a Food chemical safety |n 1 |p Contaminants |c ed. by David H. Watson |
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Datensatz im Suchindex
| _version_ | 1804128863615188992 |
|---|---|
| adam_text | Titel: Bd. 1. Food chemical safety. Contaminants
Autor:
Jahr: 2001
Contents
List of contributors ..................................................... xi
1 Introduction ...................................................... 1
D. Watson, Food Standards Agency, London
1.1 Background .................................................. 1
1.2 Pesticides .................................................... 2
1.3 Veterinary drugs ............................................. 4
1.4 Persistent environmental chemicals .......................... 6
1.5 Processing contaminants ..................................... 7
1.6 Migration from materials and articles in contact with food .. 8
1.7 Naturally occurring toxicants ................................ 8
1.8 Control measures ............................................ 9
1.9 Current and future trends .................................... 11
1.10 Dedication and acknowledgement ............................ 11
1.11 References ................................................... 11
Part I Analytical methods ............................................ 13
2 Risk analysis ...................................................... 15
D. R. Tennant, Consultant, UK
2.1 Introduction .................................................. 15
2.2 Hazard identification in the food supply chain ............... 16
2.3 Dose-response characterisation ............................... 19
2.4 Exposure analysis ............................................ 21
2.5 Risk evaluation .............................................. 28
2.6 Methods for risk management ............................... 29
vi Contents
2.7 Future trends in risk analysis ................................ 32
2.8 Sources of further information and advice ................... 35
2.9 References ................................................... 35
3 Analytical methods: quality control and selection .............. 37
R. Wood, Food Standards Agency, London
3.1 Introduction ................................................. 37
3.2 Legislative requirements ..................................... 38
3.3 FSA surveillance requirements .............................. 41
3.4 Laboratory accreditation and quality control ................. 41
3.5 Proficiency testing ........................................... 47
3.6 Analytical methods .......................................... 53
3.7 Standardised methods of analysis for contaminants........... 57
3.8 The future direction for methods of analysis ................ 61
3.9 References ................................................... 62
Appendix: Information for potential contractors on the analytical
quality assurance requirements for food chemical surveillance
exercises ....................................................... 64
4 Molecular imprint-based sensors in contaminant analysis ..... 71
P. D. Patel, Leatherhead Food Research Association
4.1 Introduction ................................................. 71
4.2 The principles of molecularly imprinted polymer-based
techniques ................................................... 73
4.3 The development and application of MlP-based sensors ..... 76
4.4 Case studies: contaminant analysis .......................... 79
4.5 Future trends ................................................ 84
4.6 Sources of further information and advice ................... 86
4.7 Acknowledgements .......................................... 87
4.8 References ................................................... 88
5 Bioassays in contaminant analysis ............................... 91
L. A. P. Hoogenboom, State Institute for Quality Control of
Agricultural Products (R1KILT), Wageningen
5.1 Introduction ................................................. 91
5.2 Dioxins and the DR-CALUX bioassay ...................... 92
5.3 The use of bioassays for other groups of compounds ........ 100
5.4 Future developments ......................................... 102
5.5 Acknowledgements .......................................... 102
5.6 References ................................................... 102
Contents vii
Part II Particular contaminants ...................................... 107
6 Veterinary drug residues ........................................ 109
S. N. Dixon, Food Standards Agency, London
6.1 Introduction .................................................. 109
6.2 Control of veterinary products in the UK .................... 112
6.3 Chemical substances commonly used in veterinary
medicines..................................................... 117
6.4 Surveillance for veterinary drug residues .................... 132
6.5 Analytical methods employed in drug residues surveillance . 134
6.6 Results of surveillance for veterinary drug residues
in the UK (1998) ............................................ 138
6.7 Potential effects on human health of veterinary drug residues
in food ....................................................... 143
6.8 Current issues relating to residues of veterinary drugs in food
in the UK .................................................... 144
6.9 Summary .................................................... 146
6.10 Further reading .............................................. 147
7 Inorganic contaminants in food .................................. 148
N. Harrison, Food Standards Agency, London
7.1 Introduction .................................................. 148
7.2 Metals and metalloids ........................................ 150
7.3 Nitrate and nitrite ............................................ 163
7.4 References ................................................... 165
8 Environmental organic contaminants in food ................... 169
N. Harrison, Food Standards Agency, London
8.1 Introduction .................................................. 169
8.2 Aromatic hydrocarbons ...................................... 171
8.3 Polycyclic aromatic hydrocarbons ........................... 172
8.4 Dioxins and PCBs ........................................... 175
8.5 Chlorinated hydrocarbons .................................... 182
8.6 Phthalic acid esters .......................................... 184
8.7 Endrocrine disrupters ........................................ 185
8.8 References ................................................... 186
9 Chemical migration from food packaging ....................... 193
L. Castle, Ministry of Agriculture, Fisheries and Food, York
9.1 Introduction .................................................. 193
9.2 Chemical migration and the main factors that control it ..... 195
9.3 The range and sources of chemicals in food packaging that
pose a potential risk ......................................... 199
9.4 Research on health issues .................................... 205
9.5 Regulatory context............................................ 206
viii Contents
9.6 Migration testing ............................................ 209
9.7 Case studies ................................................. 212
9.8 Suggested further reading .................................... 217
10 Pesticides 218
/. Shaw and R. Vannoort, Institute of Environmental Science and
Research, Christchurch
10.1 Introduction ................................................. 218
10.2 Monitoring pesticides in food ................................ 225
10.3 High risk groups ............................................. 228
10.4 The UK s approach to pesticide surveillance ................ 229
10.5 Findings from the UK pesticide monitoring scheme ......... 231
10.6 Human exposure monitoring ................................. 234
10.7 Should we ban pesticides? ................................... 236
10.8 References ................................................... 236
11 Mycotoxins ...................................................... 238
J. E. Smith, University of Strathclyde, Glasgow
11.1 Introduction ................................................. 238
11.2 Health implications of mycotoxins .......................... 241
11.3 Analytical methods .......................................... 246
11.4 Application of HACCP systems to reduce mycotoxin
presence ..................................................... 250
11.5 Prevention and control of mycotoxins ....................... 253
11.6 Conclusion and future trends ................................ 256
11.7 References ................................................... 257
Part III Regulation ................................................... 261
12 The international regulation of chemical contaminants
infood ....................................................... 263
T. Berg, Danish Veterinary and Food Administration, Soborg
12.1 Introduction ................................................. 263
12.2 The nature of international regulation: Codex Alimentarius . 265
12.3 Decision making and enforcement mechanisms ............. 268
12.4 The Codex General Standard on Contaminants and Toxins
in Food ...................................................... 271
12.5 Future trends ................................................ 274
12.6 Sources of further information and advice ................... 276
12.7 References ................................................... 277
Contents ix
13 The regulation of chemical contaminants in foodstuffs in the
European Union ................................................ 279
5. A. Slorach, National Food Administration, Uppsala
13.1 Introduction .................................................. 279
13.2 Scientific advisory committees ............................... 280
13.3 Pesticide residues ............................................ 282
13.4 Veterinary drug residues ..................................... 284
13.5 Mercury and histamine in fishery products .................. 287
13.6 Other chemical contaminants ................................ 288
13.7 Future trends ................................................. 289
13.8 References ................................................... 290
14 Contaminant regulation and management in the United States:
the case of pesticides ........................................... 295
C. K. Winter, University of California, Davis
14.1 Introduction .................................................. 295
14.2 Pesticide regulation in the US ............................... 297
14.3 Regulatory monitoring of pesticides in the US ............... 298
14.4 Managing pesticides in foods in the US ..................... 301
14.5 Improving the management of pesticides in foods ........... 305
14.6 Future trends ................................................. 310
14.7 Further information and advice .............................. 311
14.8 References ................................................... 311
Index ................................................................... 314
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| dewey-ones | 664 - Food technology |
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| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1. publ. |
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| illustrated | Illustrated |
| indexdate | 2024-07-09T18:56:00Z |
| institution | BVB |
| isbn | 1855734621 0849312108 |
| language | English |
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| physical | XIII, 322 S. graph. Darst. |
| publishDate | 2001 |
| publishDateSearch | 2001 |
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| publisher | Woodhead Publ. [u.a.] |
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| series2 | Woodhead Publishing in food science and technology |
| spelling | Food chemical safety 1 Contaminants ed. by David H. Watson 1. publ. Cambridge [u.a.] Woodhead Publ. [u.a.] 2001 XIII, 322 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Food additives Food contamination Watson, David H. Sonstige oth (DE-604)BV014007599 1 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009589877&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food chemical safety Food additives Food contamination |
| title | Food chemical safety |
| title_auth | Food chemical safety |
| title_exact_search | Food chemical safety |
| title_full | Food chemical safety 1 Contaminants ed. by David H. Watson |
| title_fullStr | Food chemical safety 1 Contaminants ed. by David H. Watson |
| title_full_unstemmed | Food chemical safety 1 Contaminants ed. by David H. Watson |
| title_short | Food chemical safety |
| title_sort | food chemical safety contaminants |
| topic | Food additives Food contamination |
| topic_facet | Food additives Food contamination |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009589877&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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